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Glazed Sardines with Anchovy (Sardines glacees a l’ Anchois)
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
46Calories
7 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein6.6 g
Carbohydrates1.7 g
Fiber0 g
Sugars1.6 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Cholesterol18 mg
Sodium46 mg
Potassium51 mg
Calcium50 mg
Iron0.4 mg
Magnesium5.8 mg
Phosphorus63 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A4.1 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate2.5 mcg
Choline11 mg
Caffeine0 mg
Water8.3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 12. The excerpt below is the record exactly as published.
lazed Sardines with Anchovy ( Sardines glacees a 1’ Anchois) Take out sardines carefully so as not to break them; put on a broiler; cover with an anchovy glaze (see recipe anchovy glaze); decorate with whipped cream that is mixed with a little dissolved Cox’s gelatine.
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